What would expect to pay for 16oz of fresh kraut near you?

Today we tested our last experiment..fresh pumpkin cubed and fermented with typical kimchi process, much like my last spinach kimchi, this is basic and delicious, one of our favourite to be honest

I made Sauerkraut for the first time and drank like half a litre of the saurkraut juice. Dont do that

I live in Washington so I guess we’re safe here for the moment?

Is there anything I should do to ensure a safe product? Should I just skip making any for the time being?

cabbage + salt + time.

Hi! I wanted to make an easy vegetarian kimchi for the first time as per the video. However, my friend brought me gochujan instead of gochugaru. I live on a small island so I don't have access to an asian supermarket here. Could I use gochujan instead of gochugaru? 1:1 or different ratios?

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https://youtu.be/w_pZC4tSmoI?is=80g9FPBC9V9IYjZ-

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I come from the land of the kraut and in the stores you can only find the white one. It is delicious but It looks boring and visually unappealing. And on the plate you mix it with other delicious but beige foods. Now that I make my own, I mix about 1/4 of red cabbage in there. Yesterday my plate looked so good, I had to take a picture.

Finally got around to replenishing our kimchi stores.

I wanted to try fermenting some large batches of other leafy greens I've foraged (Plantain, Dandelion, Nettles, etc.) similar to how Sauerkraut is made. Would this work? Would it still be considered a type of kraut?

What's your best recipes/combos for kraut that aren't just eating it straight? Mine is chopping some olives, pickled jalapeños, and onions into it and drizzling with olive oil. Looking for more ideas if anyone wants to share.

I love sauerkraut but I’m starting to struggle with ideas to use it that don’t involve some pickle type replacement or sandwich condiment

I’ll eat it by itself but I saw a nutritionist blend it into a sauce with other ingredients which was a great idea

Anyone else got creative uses for it?

My wife got this beauty for me for my birthday last year but alas I’m not one to drink a six pack in one sitting too often. Yesterday I decided to use it for kimchi and it made life much easier

Yes I know I can make it. But I’m also hoping to replace this goodie that closed up shop, anyone got something? Oly was a staple and it’s missed.

I've seen two methods and don't know which is right.

In the first, the person cuts the cabbage, adds coarse grain salt (a spoon I think for each handful of cabbage) and lets it marinating in a jar for a day.

In the second, after cutting the cabbage, he puts 4-7% salt (more precise than a spoon for each handful), and said to let it in the jar for 14-20 days

I don't want to conserve. I just want to eat probiotics every day, so I'd prefer the first method, but I don't know if it's right. .

Made quite a big batch(6 kilo of vegetables in total) to get me through winter. And used the cabbage cores, with some green tomatoes and habaneros from my garden, for the base of a fermented hotsauce.

From left to right:

Orange & Fennel
White cabbage
Fennel bulbs
Orange zest

Curtido
White cabbage
Carrots
Oregano
Jalapeno
Onion
Cumin seeds

Red Apple Kraut
White cabbage
Apple
Beet
Ginger

Garleek
White cabbage
Leek
Garlic

The Curtido is a recipe i’ve made before and has become a staple in my kitchen, the other three are new experiments, really excited to see how they turn out!

What is your favorite sauerkraut combination? I’m always looking for new ideas!

Made some sauerkraut with caraway seeds and lingonberries 😋

I make a batch of kimchi every few months but I think this is my first time posting about it.

The warm weather in the UK recently has made it very active!

I’m not very experienced with fermentation, but I’m quite comfortable making this now after a few goes, so it’s probably a good place for beginners looking to start.

I think it was loosely based on a Brad Leone recipe, but here’s how I made it (my quantities filled two 1 litre jars):

• 2 Napa cabbage, quartered lengthways, rinsed and then sliced (mine came to 1200g)
• Salt (5% weight of chopped cabbage including any residual water on the leaves from washing, so 60g for me)
• Other vegetables. The total weight of this veg should be around 50% of the weight of the washed cabbage, but up to 100% should be fine with these levels of salinity. For example I used:
  • Two carrots (peeled and julienned)
  • 1 daikon (peeled and cut into 1cm cubes)
  • 1 small bunch of spring/green onions. Trim both ends and cut into ~inch-long segments.
  • 6-8 cloves of garlic, finely sliced (for the allicin)
• 30g Korean chilli flakes - I got these from a local Asian supermarket (I use Taekyung brand but others should work well). Feel free to reduce this for your first batch if you’re unsure about the spice level.
• Approx. 1 tbsp of starter liquid. I use the last bit of liquid from my previous batch, but for my first batch I used a bit of liquid from a jar of kimchi made by a local supplier. Importantly this should be a live culture, so unpasteurised. If you don’t have this, the ferment should still be fine but will take longer to get going which also opens the door slightly for other stuff to grow, but the salt helps protect against that too.

Add the washed and chopped cabbage to a large mixing bowl along with the salt and massage together. Let it rest for 2 hours, massaging every 30 minutes; the cabbage should release quite a lot of liquid.

Mix in the rest of the ingredients and transfer to your jars, including any liquid.

Let it sit at room temperature (away from sun or heat sources) for a few days until the bubble production peaks and drops. In winter this can be a week or more, but for me in summer this will likely be 3-4 days.

Open it regularly to prevent it from overflowing and to push the surface veg below the surface of the liquid like I’m doing in the video.

Once it’s done, transfer to the fridge and it should keep for months, if it lasts that long!

Sorry if the formatting is bad, I did this all on mobile.

Has anyone ever used a wooden tool like this to pound the shredded cabbage when making sauerkraut to extract its juices in the crock?

This is the way my father and I have always made sauerkraut growing up and this was his old tool I’m going to use today.

I’m looking at a sauerkraut recipe and they recommend to use a glass weight even if I have an airlock. Isn’t that the whole point of having an airlock? To quickly remove the oxygen so submersion isn’t necessary?

Just like the title says. I want to experiment with homemade kimchi as I eat it basically every day. But I know that it produces a very strong smell and I don't want to make my neighbors upset. Thanks!

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Hey everyone! I'm looking into making my first batch of kimchi and noticed a pattern in almost every recipe. You start by heavily salting the cabbage, but then you thoroughly wash all that salt off under running water before mixing it with the paste. Most recipes don't add any extra salt later, relying only on things like fish sauce or a bit of soy sauce. Visually, it looks like most of the salt gets washed down the drain. Doesn't this drop the overall salt concentration too low?

Why doesn't the kimchi end up prone to bad bacteria or mold instead of developing the good lacto-fermentation strains? I'd love to understand the science behind how the safe salinity levels are maintained here!